Description
Enjoy Delicious German Potato Pancakes—crispy on the outside, tender on the inside, and perfect with applesauce or sour cream.
Ingredients
Scale
- 4 large potatoes (about 2 pounds), peeled and grated
- 1 medium onion, finely chopped (or grated)
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- Salt and freshly ground black pepper to taste
- Oil for frying (such as vegetable oil or canola oil)
Instructions
- Prepare the Potatoes: Begin by peeling and grating the 4 large potatoes. Use a box grater or food processor for a quick process. Squeeze out excess moisture from the grated potatoes using a clean kitchen towel or cheesecloth to ensure your pancakes are crispy.
- Sauté Onions: Finely chop or grate 1 medium onion, then sauté it in a pan with a bit of oil over medium heat until it becomes soft and translucent, about 3-5 minutes. Remove from heat and allow to cool slightly.
- Mix Ingredients: In a large mixing bowl, combine the grated potatoes, sautéed onions, 2 large eggs, 1/2 cup all-purpose flour, and 1 teaspoon baking powder. Season the mixture with salt and freshly ground black pepper. Stir well until all ingredients are thoroughly combined.
- Heat the Oil: In a large skillet or frying pan, heat about 1/4 inch of oil over medium-high heat until shimmering but not smoking. You can test it by dropping a spoonful of the mixture into the oil; it should sizzle immediately.
- Fry the Pancakes: For each pancake, drop about 1/4 cup of the potato mixture into the hot oil. Flatten with the back of a spatula to create uniform pancakes. Cook for 3-4 minutes on each side until they turn golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.
- Drain and Serve: Once cooked, place the pancakes on a paper towel-lined plate to drain excess oil. Serve warm with a side of applesauce or sour cream for dipping.